Clarified Butter for Crab Legs - 10 minutes

I love trying new things in the kitchen (and in life). So when I saw crab legs on sale at the grocery store, I figure this would be a great opportunity to experiment with cooking crab at home. Previously, every time I have used crab in a recipe it was always from a can. Since we are trying to get away from processed foods (there is something wrong with meat lasting five years in a can when cooked meat only lasts a few days in the fridge), I wanted to see how easy working with fresh crab could be.Turns out nearly all crab legs from grocery stores or even seafood mongers are already cooked! Crab catchers typically boil and freeze them on the ship to ensure freshness. So really, you just need to reheat them or thaw and enjoy cold.I decided to steam my crab legs after they thawed (steam for just 7-9 minutes). To go with the crab, I made some clarified and seasoned butter... the best way to eat crab is by itself with a little butter to get the full flavor. It is so easy and ready in a few minutes.

.25 cup butter3 garlic cloves, minced1 green onion, choppedsalt and pepper1. Heat butter over medium heat in a small sauce pan. Add garlic, onions, salt, and pepper.2. As soon as the butter starts to brown, remove from heat and strain through mesh into a serving bowl. Serve with a pound of crab legs.